Start by rinsing the cranberries in a colander, ensuring you remove any blemished ones. Place the cranberries aside to dry.

In a medium saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves, about 2-3 minutes. Bring to a gentle boil.

Add the rinsed cranberries to the boiling mixture. Boil, then reduce heat to simmer for 8-12 minutes, stirring until most cranberries burst and sauce thickens.

Remove from heat and stir in orange zest and salt, mixing thoroughly. Set aside to cool.

Cool the sauce to room temperature for about 30 minutes, then transfer to an airtight container and refrigerate for at least 2 hours.

After chilling, serve the cranberry sauce in a dish and enjoy with turkey, cheese boards, or sandwiches.